Washington leads the nation in the production of apples, blueberries, pears, and sweet cherries, and it’s near the top of the list for apricots, raspberries, and grapes. No wonder so many Seattle chefs incorporate locally grown fruit into their menus, especially in summer and fall. Here are six restaurants that showcase the region’s reputation as a fruit-growing mecca:
Surrell
Whether served in the enchanted garden or in the fresh-flower-filled dining room, this sophisticated Madison Valley bistro celebrates the Northwest’s bounty of hyper-local, seasonal produce. The multicourse tasting menus pop with colorful fruit, from braised short ribs with summer corn, chanterelles, and blueberries to black-sesame olive oil cake topped with
preserved summer berries.
2319 E Madison St; surrellseattle.com
Communion
Chef Kristi Brown leans toward contemporary Southern recipes at this refined Central District restaurant, which often highlights Northwest fruit. Pork chops may be matched with a peach-watermelon salsa, apple compote, or rum-infused plum chutney. And salads sometimes feature pickled grapes or a strawberry-balsamic vinaigrette.
2350 E Union St; communionseattle.com
A La Mode Pies
It’s only natural that a region famous for apples and berries is also famous for incredible pies. This upbeat Ballard dessert shop always carries an array of tantalizing pies, available whole or by the slice. Popular fillings include marionberry-hazelnut, summer peach, and French Granny Smith apple.
2034 NW 56th St; alamodeseattle.com
Portage Bay Cafe
This bright and airy U District brunch spot, with several other Seattle locations, is a must for decadent breakfast dishes topped with fresh fruit. Think oatmeal cobbler French toast with local berry compote and lemon ricotta pancakes topped with raspberry-lemon curd.
4130 Roosevelt Way NE; portagebaycafe.com
Driftwood
At this casually stylish West Seattle bistro overlooking Alki Beach, chef Dan Mallahan proves that seasonal fruits can provide a delectable contrast with fresh seafood. Consider starters like Taylor Shellfish oysters on the half shell with pickled green strawberries and elderflower vinegar, or smoked steelhead crudo accompanied by botanical gin, pickled peppers, and coastal gooseberries.
2722 Alki Ave SW; driftwoodseattle.com
Palace Kitchen
At this legendary Belltown restaurant helmed by James Beard Award–winning chef and author Tom Douglas, you’ll find fruit-accented fare like goat cheese–lavender fondue with grilled focaccia, Lucy Rose apples, and Bartlett pears; and rotisserie free-range chicken with a cranberry-cardamom compote. Save room for the rhubarb crostata with house-made vanilla ice cream.
2030 Fifth Ave; palacekitchen.com
Spring and summer vegetables with charred apricots, mustard, and tender herbs, at Surrell. Courtesy of Surrell
Freshly Picked
Seattle is blessed with one of the nation’s oldest continuously operating farmers markets, Pike Place Market (85 Pike St), which is open daily. But it’s also home to an array of both year-round and seasonal farmers markets. Starting in early summer, vendors at these lively gatherings offer up juicy, freshly harvested blueberries, cherries, blackberries, strawberries, peaches, apples, and more.
Some neighborhood markets, offering plenty of fruit jams, relishes, and baked goods:
- Ballard (5345 Ballard Ave NW)
- University District (5031 University Way NE)
- Fremont (3401 Evanston Ave N)
- Capitol Hill (E Barbara Bailey Way)
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